Since launching Williamsburg’s Diner in 1999, Andrew Tarlow has opened six restaurants, a hotel, a bar and a bakery. His book (written with Anna Dunn) “Dinner at the Long Table” explores recipes that are made for sharing. There’s a celebratory tone that permeates the book—with cheery cocktails and impressive recipes that all seem crafted for celebration. With each minute part of a meal considered (from …
1. Embracing “Ugly” Food There are a bunch of US-based food-delivery companies (such as Imperfect Produce, Hungry Harvest and Perfectly Imperfect) that are encouraging us to embrace so-called “ugly” produce. From carrots with two legs to oranges with spots and oddly shaped tomatoes, so much “imperfect” food is wasted in this country that it’s inappropriate—especially when considering the divide between those who can afford fresh …
One of the greatest joys associated with the holiday of Thanksgiving happens to be leftovers. From second dinners the same night to breakfast and lunch the next day (and beyond), food continues to be consumed. The team at First We Feast has written a handy, creative guide to Thanksgiving leftovers. Rather than reheat what you’ve got, much of it can go into other dishes that …